Tuesday, February 19, 2013

Chipotle Chicken Bowls with Diced Avocado

One of the fun things my sister, my mom and myself do during our weekly dinners is trade all of our magazines. Instead of each of us spending the money on multiple magazine subscriptions, we just share them back and forth with each other like a little family library. It’s fun to get new magazines every week, especially because some of them are not ones I would normally subscribe to.
Hey there, Rachael
Take Rachael Ray, for example. I admire her success and think she has some awesome recipes. Her Meatloaf Muffins with Barbecue Sauce were one of the first things my sister and I learned to cook, and once we learned we made them all the time! Most of Rachael’s recipes, however, are not very “real food” friendly. When I saw these Chipotle Chicken Tacos in her magazine, though, I thought it looked like they would be pretty easy to adapt into a meal that Kevin and I would enjoy…and I was right!
Instead of taco shells, we served this tomato, onion, chicken and chipotle pepper mixture in a bowl and topped it with diced avocado and shredded cabbage. It was super tasty and really easy to make.

Side note: Have you ever read Rachael Ray’s magazine? On the back page, she always has a recipe that you can make for your dog, which I think is just the cutest thing ever. Check out these Parsley Meatloaf Sliders

Harper and Foster, I promise that as soon as I win the lottery and have endless hours of free time, I will make you homemade puppy treats. For now, enjoy these beef snouts...

Chipotle Chicken Bowl with Diced Avocado
adapted from Rachael Ray

Serves: 4-6
Time: 30 minutes

1 tablespoon EVOO
1 onion, sliced
1 14 1/2 ounce can diced tomatoes
1 4oz can diced green chiles
2 cloves garlic, finely chopped
1 chipotle in adobo sauce, chopped, plus 1 tsp adobo
2 cups shredded cooked chicken
1 diced avocado
1/2 cup shredded cabbage
Lime wedges

Heat oil in a large skillet over medium-high heat.
Add onion and cook for 5 minutes.
Add tomatoes, green chiles, garlic, chipotle and adobo and cook for 10 minutes.
Add chicken and cook until heated through.
Serve with avocado, cabbage and lime wedges